Pear Cranberry Crisp

This easy pear cranberry crisp is a delicious Fall dessert recipe where diced pears and fresh cranberries are covered in an almond flour and rolled oat topping, and baked until golden. It tastes amazing with a scoop of ice-cream and is naturally gluten-free and Vegan.

What could be better than a cranberry pear crisp recipe this time of year!? The combo of ripe sweet pear and fresh tart cranberries that are baked and then topped with a warm oatmeal cookie topping is not only festive, but it is also just pure deliciousness!

Add some ice-cream on top and the whole thing becomes next level. You could have this crisp for breakfast, as a snack or even for dessert! It would also be a great idea to make for Thanksgiving.

If you love crisps as much as I do, try my Dairy Free Apple Crisp, Gluten free Strawberry Crisp, or my Gluten-Free Apple Cherry Crisp.

Recipe ingredients

• Pears– ripe pears are best for this recipe. If you have any pears that are too ripe to eat, use them for this recipe!
• Fresh cranberries– you can only find these at certain times of the year, so if you find them, grab a few bags.
• Tapioca flour– this helps the sauce thicken a bit. You can also use arrowroot flour at a 1:1 ratio.
• Lemon juice– fresh squeezed is best.
• Maple syrup– this helps sweeten the tartness of the cranberries.
• Cinnamon– Ceylon is always my recommendation for cinnamon.
• Coconut sugar– coconut sugar is less likely to cause a blood sugar spike.
• Almond flour– blanched almond flour is more refined in texture and is better to use in baking recipes.
• Rolled oats– make sure your oats are gluten-free if this is important to you.
• Nutmeg– fresh ground nutmeg or pre-ground all works for this recipe.
• Olive oil– this is used as a butter replacement in this recipe.

See recipe card below for a full list of ingredients and measurements.

Step by step instructions

Step 1: Make the fruit portion of this pear dessert.

Add the diced pears and cranberries into a bowl along with the tapioca flour, lemon juice, vanilla, cinnamon and maple syrup. Mix it all together and pour into your baking dish.

Step 2: Make the almond flour and oat crisp topping.

Mix the coconut sugar, almond flour, rolled oats, cinnamon and nutmeg together in a bowl. In another bowl, mix the olive oil and maple syrup, then pour on top of the rolled oat mixture and mix.

Step 3: Pour the crisp topping on top of the fruit in the baking dish. Pat down with a spoon to make it all even.

Step 4: Bake until the fruit is bubbly and the topping is crisp and golden brown.

Step 5: Serve in bowls and enjoy!

How to serve it

• This dessert can be served along side cream, whipped cream, or ice-cream!
• For breakfast with added fresh fruit on top, with a cup of coffee.
• As a snack all on its own.

How to store it

In an airtight container in the fridge for up to a week.

Recipe FAQs

Other pear recipes you’ll love:

Spiced Poached Pears in Orange Juice and Red Wine

Arugula Pear Salad with Pomegranate Seeds

Paleo Blueberry Pear Cobbler (Gluten-free)

Did you try this recipe? Please leave me a ⭐ review below!

5 from 4 votes

Gluten-free Pear Cranberry Crisp (Vegan)

By: Dominique

Servings: 8

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

A delicious Fall dessert recipe where diced pears and fresh cranberries are covered in an almond flour and rolled oat topping and baked until golden

Ingredients 

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Pear cranberry filling ingredients:

• ▢ 4 ripe pears, diced
• ▢ 2 cups cranberries, fresh or frozen
• ▢ 1 Tablespoon tapioca flour, (or arrowroot flour)
• ▢ 1 Tablespoon lemon juice
• ▢ 2 Tablespoons maple syrup
• ▢ 1 teaspoon cinnamon

Crisp topping ingredients:

• ▢ 1/4 cup coconut sugar , (or brown sugar)
• ▢ 1 cup almond flour
• ▢ 1 1/2 cups Gluten-free rolled oats
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 2/3 cup olive oil, (or melted coconut oil)
• ▢ 2 Tablespoons maple syrup

Instructions 

• Preheat oven to 350º F. Put diced pears and cranberries into a bowl and top with tapioca flour, lemon juice, vanilla, cinnamon and maple syrup. Mix, then pour into a 10 x 10 inch pan. Set aside.
• In a medium bowl, mix the coconut sugar, almond flour, gluten free rolled oats, cinnamon and nutmeg with a fork. Set aside.
• In a smaller bowl, mix the olive oil with 2 Tablespoons of maple syrup, and then pour it on top of the almond flour oat mixture. Mix until the dry ingredients are all wet and clumpy. Then evenly sprinkle the topping on top of the fruit. Press down on the crisp with the back of your fork to evenly distribute it.
• Bake for 45-50 minutes or until the topping is slightly golden and the fruit is bubbly.
• Serve warm. I highly recommend adding your favorite ice-cream on top!

Notes

Instead of fresh cranberries: you can use frozen cranberries.

Instead of tapioca flour: you can use arrowroot flour or cornstarch instead.

Instead of maple syrup: feel free to use honey, but keep in mind then the recipe won’t be Vegan. You can also use date syrup as well.

Instead of coconut sugar: you can always use brown sugar instead of coconut sugar.

Instead of almond flour: you can use pecan flour, cashew flour, macadamia nut flour, sunflower seed flour, or oat flour.

Instead of olive oil: you can use coconut oil, avocado oil, or any light flavored oil of your choice.

Nutrition

Calories: 406kcalCarbohydrates: 42gProtein: 5gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 13mgPotassium: 205mgFiber: 7gSugar: 20gVitamin A: 39IUVitamin C: 8mgCalcium: 62mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @perchancetocook or tag #perchancetocook!